- 2 cups gluten free all purpose flour, I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour*
- 1 Tbsp baking powder
- 1/4 tsp Himalayan pink salt
- 1 cup coconut cream, only scoop out the thick part of the cream** Refer to notes below
- 3/4 cup almond milk or any non-dairy thin light milk of choice
- 1 1/2 tsp vanilla bean extract
- 1/2 cup fresh or frozen blueberries
- 2 Tbsp almond milk, for glaze before baking
- Chilled coconut cream
- Fresh raspberry jam or any jam of choice
- Preheat oven to 200°C (390°F). Line a 9” x 12” baking pan that has sides with parchment paper and set aside. Prepare a lightly floured surface such as a large wooden board or your kitchen bench. I used the all purpose flour for this.
- In a large mixing bowl, combine flour, baking powder and salt, mix well.
- In a separate small mixing bowl, combine coconut cream, almond milk and vanilla, mix until well combined.
- Make a well in the middle of the flour mix, pour wet mixture into the well and stir with a wooden spoon until just combined.
- Mix through blueberries with the wooden spoon. Using your hands, bring dough together, it will be a sticky dough.
- Turn dough out onto prepared floured surface. Begin to lightly knead the dough with the flour on the surface until it comes together and forms a soft dough.
- Pat dough out slightly into a round, approx. 1” – 1 1/2” in thickness and approx. 8” in diameter.
- Take a 2 1/2″ round cookie cutter and cut out scones from the dough. Repeat with remaining dough. Bring any trims and off-cuts back into a dough and cut out more scones.
- Place into prepared baking pan, placing the scones next to each other so they are all touching.
- Brush the tops of the scones with the almond milk, this will help them brown a little.
- Bake for 25-30 minutes or until lightly golden in colour and the middle of the scones springs back when touched.
- Cool in pan for 5 minutes.
- Remove and either serve immediately with cream and jam or cool them down completely for later use. You can warm them back up in the oven before serving.
Store in an airtight container, in the pantry or refrigerated, for 2 days. Scones are best consumed straight away whilst they are fresh.
*I love Bobs Red Mill 1-to-1 Gluten Free Baking Flour in my baked goods. It works perfectly as an exact swap for regular flour as a 1:1 ratio. You may also use any other gluten free all purpose flour or any regular wheat all purpose flour.
**You can use either refrigerated coconut cream or non-chilled coconut cream. Do not shake the can before use. You only want to use the thick part of the coconut cream which usually floats to the top of the can.
It’s important to place the scones next to each other in the baking pan, this will help the scones from getting too flat.
You can make these scones in advance and simply warm them in a hot oven before serving.
- Category: Scones, Gluten Free, Sugar Free, Dairy Free, Vegan